Watermelon Mojito Granita

Light, fruity, and almost too easy, this Watermelon Mojito Granita recipe is the perfect way to enjoy summer! It’s a light and sweet Italian dessert that you’ll want to make again and again.

Looking for more watermelon dessert to make this summer? Try my Fresh Watermelon Popsicles recipe too!

Watermelon Mojito Granita

In the words of R. Kelly: It’s the freakin weekin, baby. I’m about to have me sum fun.

What you probably didn’t know about that quote is that the line didn’t end there. The full quote is actually: I’m about to have me sum fun with Watermelon Mojito Granita.

True story.

Aaaanyways. Today I’m very excited to talk about a new opportunity/happening in the Broma world. But first, granita. 

What Is Granita?

Granita is an Italian dessert made from freezing sugar and a flavor, usually fruit. It’s just like Italian ice, but lighter in both texture and calories.

What Ingredients Are Use To Make Granita?

The ingredients in this Watermelon Mojito Granita are simple- a little sugar, lime, and mint, a solid pour of light rum, and two quarts of watermelon. Fin.

So unlike some other frozen desserts, this one contains very little artificial sugar, and the bulk of it is pureed watermelon.

You could easily eat this at the end of a meal in martini glasses, wine glasses, or small ramekins. Any way you serve it, the crystalline-like granita will impress your friends & family. Plus, sneaking a little booze in there will make everyone extra happy.

Now, onto this other news! I’m so, so excited to announce that I’m officially starting to market private baking lessons in the Boston area! And by Boston area, I mean if you feel like flying me out to LA to bake with you, I will gladly accept.

It all started when I was contacted by a young woman who asked if she and her mother could do a baking lesson with me. I was beyond flattered. In a matter of weeks, they were in my kitchen and we were baking up a storm. We made eight Broma recipes in 2 days, and on top of it all the mom made her family’s flan recipe, which was insane. Gone from our fridge in less than 2 days. Swoon!

I digress. It was such a treat to be able to bake with others, and I told them that over and over. That got us talking about that I should market private lessons, and the idea was born.

I’m working on a new page that will go live on the site in the next few weeks with details and a contact form, etc. But until then, if you live in the Boston area and you’re interested in some Broma Baking Lessons, reach out to me via my contact form here! I can’t wait to hear from you.

And a huge thank you to Becky & Arlene for joining me in the Broma kitchen for a few days 🙂

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• Author: Sarah Fennel
• Prep Time: 20 mins
• Total Time: 20 mins
• Category: Dessert
• Method: Freezer
• Cuisine: American

Watermelon Mojito Granita

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Light, fruity, and almost too easy, this Watermelon Mojito Granita recipe is the perfect way to enjoy summer! It’s a light and sweet Italian dessert that you’ll want to make again and again.

• Author: Sarah Fennel
• Prep Time: 20 mins
• Total Time: 20 mins
• Category: Dessert
• Method: Freezer
• Cuisine: American

Units: USM

Ingredients

• 1 bunch mint leaves (about 40 leaves)
• 1/2 cup sugar
• 1/2 cup light rum
• 8 cups seedless watermelon, diced
• juice of 2 limes
• 1/2 teaspoon salt

Instructions

1. In a small saucepan, combine mint leaves, sugar, and rum. Simmer over low heat until the mixture bubbles slightly around the edges, then take off heat and allow to cool to room temperature.
2. Meanwhile, dice your watermelon and place into a blender along with the juice of 2 limes (1/3-1/2 cup) and salt.
3. Once cooled, strain the rum sugar mixture through a fine mesh strainer, saving the liquid. Squeeze the mint as best you can to release its natural oils. Pour the strained rum sugar into the blender.
4. Mix everything on high speed for about 1 minute, until everything comes together smoothly and no solid bits remain. Pour into a large sheet pan, then place in freezer.
5. After an hour, remove the mixture from the freezer and stir everything with a fork. Place back into freezer, and continue to scrape the mixture every half hour until it is completely frozen (it took mine about 3 hours).
6. Cover with plastic wrap until you’re ready to serve! Will last in freezer for 1-2 days.